How to make French Macarons

Who does not love macarons? These french sweet little treats are just colorful, tasty awesomeness! With the crunchy outside and the soft and chewy inside plus the different flavored fillings, having just one is impossible.
Luckily for us we don't have to go to France to enjoy then -although Paris is always a good idea- because you can make them yourself. With a lot of practice and patience you too can bake these cookies, so here is one recipe I tried and was successful with.


For the shells

  • 4.5 oz almond powder
  • 8 oz icing sugar
  • 4.5 oz egg whites
  • 2 oz granulated sugar
  • food coloring of choice

For the filling

  • 7 oz butter
  • 5 oz icing sugar

You wil also need:

  • a pastry bag with a large round nozzle
  • macaron baking silicone sheet

French Meringue

1- Pour the icing sugar and the almond power into an electric mixer to obtain a fine powder. Sift them several times into a bowl.
2- Pour the egg whites into a bowl, add 0.5 oz of granulated sugar then whisk with an electric whisk until the meringue has the texture of a shaving foam. Add the remaining of the sugar and continue whisking.
3- Add the sifted powders to the meringue: gently pour them into the mixture then fold in with a silicone spatula.


This is very important! You must go from the center of the bowl outwards making sure you scrape the spatula along the bottom of the bowl but at the same time you turn the bowl a quarter turn with your other hand. Repeat this step until the mixture is smooth, shiny and slightly runny. If you don't stop at the right time, then your shells will not develop perfect edges during baking. If you don't mix enough though, your shells will crack during baking.
At this time you are ready to use any food color or add any additional flavor.


After your mixture is ready, pour it into the pastry bag and place a small amount into the circles of your baking sheet. Tap the pan lightly to remove the bubbles. They will show in your shells, so don't skip this step. Allow the shells to rest for 30 minutes or more at room temperature. The shells will be ready to bake when they don't stick to your fingers.


Place the macaron baking sheet in the preheated oven at 285 F. Cook for 12 to 15 minutes. Open the oven door slightly 2 minutes before the end of cooking to allow to release the steam. Wait 15 minutes for the shells to cool completely before removing them from the cooking sheet.


Chop the butter into chunks and place it the mixer. Add the sugar.
Beat until soft
Add the ingredients you like to flavor the cream, them pour it into the pastry bag and fill the shells.
Assemble your macarons and you are done!